Recipe
for allergy sufferers:
 This
recipe for Tiramisu comes from Susan Swann who has written
the book Cakes
and Cookies for Children on Restricted Diets which
came about because of her youngest daughter's multiple
food allergies and food intolerance.
The
book is full of recipes which are dairy free, gluten
free, wheat free, corn free, egg free, sugar free, reduced
sugar, yeast free or soya free. For example, this particular
recipe is dairy free, gluten free, wheat free, corn
free, egg free and yeast free.
If
you would like to read more <click
here> or visit Susan's web site www.allergybaking.co.uk
This
recipe is wheat free, gluten free, soya free, corn free
and yeast free.
Ingredients
for wheat and gluten free Tiramisu
3
medium eggs
4 tbsps caster sugar
250g (8½ oz) Mascarpone cheese
500ml (18fl oz) Cold strong black coffee
5 Tablespoons of Brandy or Rum
200g (7oz) Gluten free sponge fingers
Unsweetened cocoa powder or grated dark chocolate,
to decorate
Visit
www.allergybaking.co.uk
and click on useful websites where you will be able
to find two websites to buy Gluten free sponge fingers.
How
to make wheat and gluten free Tiramisu
- Separate
the eggs in a bowl.
- Beat
the yolks and sugar, until thick and creamy.
- Beat
the whites separately, until stiff.
- Add
the Mascarpone cheese to the yolk mixture, a spoonful
at a time. Stir until smooth.
- Mix
the coffee with the Brandy or Rum, in a shallow bowl.
- Dip
half the sponge fingers in the liquid, soaking both
sides, and use them to line a serving dish.
- Pour
half the Mascarpone mixture into the dish.
- Dip
the remaining fingers in the liquid and arrange on
top.
- Pour
in the remaining half of Mascarpone mixture and smooth
the surface.
- Cover
and chill for about 2 hours.
- Sprinkle
generously with cocoa powder (using a small sieve),
or grated chocolate, before serving.
Susan
Swann
www.allergybaking.co.uk
| To
order your copy of Cakes and Cookies for Children on Restricted
Diets |
|
THE
BOOK IS CURRENTLY OUT OF PRINT
|
|
|
